Soak the stockfish in cold water for at least two days. Strain and cover again with cold water in a pot, bring to a boil and simmer on low heat for 30-40 minutes. After boiling, let rest for a bit, then strain and skin.
Chop and stir with the olive oil until it becomes a real cream (the amount of olive oil also depends on the creaminess). Then add pressed garlic and finely chopped parsley and season with salt and pepper. The longer the cream rests, the more the garlic flavor comes through. Of course, you can leave out the garlic if you don’t like it. This cream is a Venetian specialty.
Here you can find it either on toasted slices of white bread as a small bite for in between meals or in the so-called ‘Tris del Baccalà’. Here the cream is served together with two other stockfish preparations, once in tomato sauce and once in cream sauce with polenta.
